1892 The flowing bowl when and what to drink (1892, c1891)

HOW WINES SHOULD BE SERVED.

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wines, but take Bordeaux, Rhine wine, or another good white wine, and let follow champagne or a bowl. All these wines must have a certain degree of tem- perature when they develop their virtues best; without it the " bouquet" of a wine will never be developed The lighter white wines must be served very fresh and cool; put inferior Rhine wines and Moselle on ice, but fine Rhine wines and white Bordeaux must never be too cold; red wine ought to have a tempera- ture of about 58-6o F.; Burgundy is to be of the common cellar temperature, as also Hungarian wines, Madeira, Malaga, and all heavy sweet wines; the latter ones ought to be rather warm than cold, and be taken from the cellar a while before using. Champagne, however, must be very cold and bcfrapf/for this pur- pose, i. e., it must be placed in a cooler with cracked ice mixed with a little salt. fully.